This one pot creamy carrot soup is a comforting, flavorful dish that combines simplicity and sophistication. Perfect for weeknight dinners or entertaining guests, it uses pantry staples and fresh ingredients to deliver bold flavors with minimal effort.
With just one pot and a few carefully chosen spices, this one pot recipe transforms carrots into a velvety, aromatic delight.
Pantry Staples That Elevate Flavor
This recipe is a perfect example of how simple pantry ingredients can create extraordinary depth. Olive oil, onions, and vegetable broth provide a rich foundation, while fresh carrots shine as the star ingredient.
Warm spices like coriander, fennel, and cinnamon add complexity, making this soup uniquely aromatic. A touch of pomegranate molasses enhances the natural sweetness, making each bite unforgettable.
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Tips for Achieving a Velvety Texture
One pot recipes are all about convenience, but they don’t compromise on quality.
Tips for perfect consistency:
- Blend the soup in small batches to ensure even smoothness.
- Use a high-speed blender for the creamiest result.
- Prefer chunkier soups? Blend only half and leave the rest as is.
This versatility lets you customize the texture to your liking while maintaining the soup’s rich, velvety mouthfeel.
Garnishes That Add a Special Touch
What sets this soup apart is the thoughtful finishing touches. A dollop of Greek yogurt adds a tangy creaminess, while a drizzle of pomegranate molasses highlights the natural sweetness of the carrots.
Chopped toasted hazelnuts bring a satisfying crunch, and fresh herbs like cilantro or mint brighten the flavor profile.
Feel free to get creative with garnishes! Swap hazelnuts for almonds, or replace cilantro with parsley for a different twist. These toppings not only enhance the presentation but also elevate the overall flavor, making each bowl feel like a special treat.
Why This Recipe Is Perfect for Busy Days
This one-pot recipe is as practical as it is delicious. Cooking everything in a single pot saves time on cleanup, and the pressure cooker makes the process fast and efficient.
Whether you’re feeding a family or prepping meals for the week, this soup fits seamlessly into your routine.
The ease of preparation doesn’t sacrifice quality, making it ideal for busy weekdays or last-minute gatherings.
Variations to Suit Every Preference
This one pot recipe is incredibly versatile, making it easy to adjust for dietary preferences or creative twists.
How to adapt the recipe:
- Vegan: Use coconut yogurt or cashew cream instead of Greek yogurt for a plant-based garnish.
- Gluten-free: Double-check that your broth is gluten-free, and you’re good to go!
- Low-carb: Replace some of the carrots with cauliflower to lower the carbohydrate content.
- Add protein: Stir in shredded chicken or chickpeas after blending for a more filling option.
These variations ensure this one pot recipe can fit seamlessly into any meal plan. No matter your preferences, this creamy carrot soup can be tailored to satisfy everyone at the table.
Recipe
Simple One Pot Recipe Creamy Carrot Soup With Warm Spices
Equipment
- Instant Pot (or electric pressure cooker)
- blender
Ingredients
Basic Version:
- 2 tablespoons extra-virgin olive oil
- 2 onions chopped
- 1 teaspoon table salt
- 1 tablespoon grated fresh ginger
- 1 tablespoon ground coriander
- 1 tablespoon ground fennel
- 1 teaspoon ground cinnamon
- 4 cups vegetable or chicken broth
- 2 cups water
- 2 pounds carrots peeled and cut into 2-inch pieces
- 1/2 teaspoon baking soda
Garnishes:
- 2 tablespoons pomegranate molasses
- 1/2 cup plain Greek yogurt
- 1/2 cup hazelnuts toasted, skinned, and chopped
- 1/2 cup chopped fresh cilantro or mint
Instructions
Prepare the Aromatics:
- Using the highest sauté or browning function on your Instant Pot, heat the olive oil until shimmering.
- Add the onions and salt, cooking until softened (3 to 5 minutes). Stir in the ginger, coriander, fennel, and cinnamon, cooking until fragrant (about 30 seconds).
Cook the Soup:
- Stir in the broth, water, carrots, and baking soda.
- Lock the lid in place, close the pressure release valve, and select the high-pressure cook function. Cook for 3 minutes.
- Turn off the pressure cooker and carefully quick-release the pressure. Remove the lid, ensuring steam escapes safely.
Blend and Finish:
- Working in batches, process the soup in a blender until smooth (1 to 2 minutes per batch).
- Return the soup to the pressure cooker and bring to a gentle simmer using the highest sauté function. Season with salt and pepper to taste.
Serve:
- Ladle the soup into bowls and drizzle with pomegranate molasses.
- Top with a dollop of Greek yogurt, a sprinkle of hazelnuts, and chopped fresh cilantro or mint.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.